안소니즈 피어66&벨 스트리트 다이너

Free Refills

Free Refills

Free Refills

Free Refills

American Kobe beef chargrilled and finished with bacon jam and caramelized onions

In sweet sesame-soy with crushed red chili peppers, ginger and garlic

Basted with cilantro pesto

With lemon aioli

Traditionally prepared and served with gremolata seasoned pommes frites

Raw South Pacific yellowfin ahi poke marinated in chili, ginger, sesame and soy. Served over Jasmine rice finished with edamame, pineapple chutney, seaweed salad and sesame cabbage

Unavailable during the warm weather months

Tender pieces flash seared in sweet sesame soy sauce

Our golden cakes with crab veloute and sweet red peppers

All Dungeness crab with ginger-plum sauce and beurre blanc

Anthony's blue cheese, wasabi vinaigrette or Caesar salad

Cilantro poached ocean prawns top a chilled, spicy tomato broth with avocado and sour cream

Rice noodles with Thai ginger sauce, English cucumbers, snap peas, romaine, pickled ginger, mango and cashews

Mango, shrimp, avocado, tomato, bacon and market greens tossed with fresh basil vinaigrette and blue cheese crumbles

Chargrilled wild salmon, romaine, field greens and toasted hazelnuts. Finished with citrus shallot dressing, caramelized sweet onion and wild mountain huckleberry sauce

Dungeness crab, avocado, grapefruit, romaine and market greens. Served with a cup of our clam chowder

Blackened with roasted corn salsa and sundried tomato-basil butter on a soft corn tortilla. Served with chips and salsa

With tomatoes and cilantro

Ocean prawns, wild salmon, calamari and Alaska cod

Raw South Pacific yellowfin ahi poke marinated in chili, ginger, sesame and soy. Served over jasmine rice finished with edamame, pineapple chutney, seaweed salad and sesame cabbage

Oregon Coast shrimp and andouille sausage in a richly favored stew made with tomatoes, file, green peppers and rice

Wild shrimp and Dungeness crab with celery, fennel, chives and tarragon mixed with aioli and Louie dressing

Panko crusted and pan seared golden brown

Rubbed with Cajun spices and finished with pineapple-mango salsa

Chargrilled with ponzu sauce and served over jasmine rice with seasonal greens and sesame dressing

Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc

Fresh yearling oysters from Willapa Bay

New Orleans style with caramelized garlic, potatoes, Cajun spices and basil. Served with seasonal vegetable

Flash seared with garlic butter

Chargrilled chicken breast glazed with sweet soy marinade. With jasmine rice, seasonal greens and sesame dressing

Our toasted sourdough loaf filled with clam chowder

American Kobe beef with maple chipotle sauce, Italian sausage and vegetables. Served with champ potatoes and vegetable

Corkscrew pasta tossed with creamy Beecher's cheese sauce and Oregon shrimp. Topped with golden panko crumbs

Our creamy butternut squash risotto finished with chanterelle mushrooms and cherry tomatoes as well as our Brussels sprouts, cauliflower and red pepper oven roasted with za'atar

Panko crusted wild Alaska true cod

Open-faced toasted sourdough finished with Dungeness crab, Oregon shrimp and artichoke mix. Served with slaw

With kiwi mango salsa. Served with chips and salsa

One-third pound burger chargrilled and served open-faced

Free Refills

Free Refills

Free Refills

Free Refills

Tender pieces flash seared in sweet sesame soy sauce

Our golden cakes with crab veloute and sweet red peppers

All Dungeness crab with ginger-plum sauce and beurre blanc

Unavailable during the warm weather months

Anthony's blue cheese, wasabi vinaigrette or Caesar salad

Cilantro poached ocean prawns top a chilled, spicy tomato broth with avocado and sour cream

Rice noodles with Thai ginger sauce, English cucumbers, snap peas, romaine, pickled ginger, mango and cashews

Mango, shrimp, avocado, tomato, bacon and market greens tossed with fresh basil vinaigrette and blue cheese crumbles

Chargrilled wild salmon, romaine, field greens and toasted hazelnuts. Finished with citrus shallot dressing, caramelized sweet onion and wild mountain huckleberry sauce

Corkscrew pasta tossed with creamy Beecher's cheese sauce and Oregon Coast shrimp. Topped with golden panko crumbs

Fresh mussels, Manila clams, lingcod and wild salmon in tomato-basil broth with garlic and fennel

With kiwi mango salsa

One-third pound American Kobe beef burger chargrilled and served open-faced

Blackened with roasted corn salsa and sundried tomato-basil butter on soft corn tortillas

With tomatoes and cilantro

Raw South Pacific yellowfin ahi poke marinated in chili, ginger, sesame and soy. Served over jasmine rice finished with edamame, pineapple chutney, seaweed salad and sesame cabbage

Oregon Coast shrimp and andouille sausage in a richly favored stew made with tomatoes, file, green peppers and rice

Panko crusted and pan seared golden brown

Rubbed with Cajun spices and finished with pineapple-mango salsa

Fresh yearling oysters from Willapa Bay

Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc

With Cajun seasoning and served with homemade tartar sauce

Flash seared with garlic butter

Blackened with Cajun spices and pineapple-mango salsa; Chargrilled and finished with lemon-oregano butter

Ocean prawns, wild salmon, calamari and Alaska cod

Chargrilled chicken breast glazed with sweet soy marinade. Served over jasmine rice, seasonal greens and sesame dressing

American Kobe beef with maple chipotle sauce, Italian sausage and vegetables. Served with champ potatoes, crispy onions and seasonal vegetable

Our creamy butternut squash risotto finished with chanterelle mushrooms and cherry tomatoes as well as our Brussels sprouts, cauliflower and red pepper oven roasted with za'atar

Chargrilled with ponzu sauce and served over jasmine rice with seasonal greens and sesame dressing

New Orleans style with caramelized garlic, potatoes, Cajun spices and basil. Served with seasonal vegetable

American Kobe beef chargrilled and finished with bacon jam and caramelized onions

In sweet sesame-soy with crushed red chili peppers, ginger and garlic

Basted with cilantro pesto

With lemon aioli

Traditionally prepared and served with gremolata seasoned pommes frites

Raw South Pacific yellowfin ahi poke marinated in chili, ginger, sesame and soy. Served over Jasmine rice finished with edamame, pineapple chutney, seaweed salad and sesame cabbage

Unavailable during the warm weather months

Tender pieces flash seared in sweet sesame soy sauce

Our golden cakes with crab veloute and sweet red peppers

All Dungeness crab with ginger-plum sauce and beurre blanc

Anthony's blue cheese, wasabi vinaigrette or Caesar salad

Cilantro poached ocean prawns top a chilled, spicy tomato broth with avocado and sour cream

Rice noodles with Thai ginger sauce, English cucumbers, snap peas, romaine, pickled ginger, mango and cashews

Mango, shrimp, avocado, tomato, bacon and market greens tossed with fresh basil vinaigrette and blue cheese crumbles

Chargrilled wild salmon, romaine, field greens and toasted hazelnuts. Finished with citrus shallot dressing, caramelized sweet onion and wild mountain huckleberry sauce

Dungeness crab, avocado, grapefruit, romaine and market greens. Served with a cup of our clam chowder

Blackened with roasted corn salsa and sundried tomato-basil butter on a soft corn tortilla. Served with chips and salsa

With tomatoes and cilantro

Ocean prawns, wild salmon, calamari and Alaska cod

Raw South Pacific yellowfin ahi poke marinated in chili, ginger, sesame and soy. Served over jasmine rice finished with edamame, pineapple chutney, seaweed salad and sesame cabbage

Oregon Coast shrimp and andouille sausage in a richly favored stew made with tomatoes, file, green peppers and rice

Wild shrimp and Dungeness crab with celery, fennel, chives and tarragon mixed with aioli and Louie dressing

Panko crusted and pan seared golden brown

Rubbed with Cajun spices and finished with pineapple-mango salsa

Chargrilled with ponzu sauce and served over jasmine rice with seasonal greens and sesame dressing

Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc

Fresh yearling oysters from Willapa Bay

New Orleans style with caramelized garlic, potatoes, Cajun spices and basil. Served with seasonal vegetable

Flash seared with garlic butter

Chargrilled chicken breast glazed with sweet soy marinade. With jasmine rice, seasonal greens and sesame dressing

Our toasted sourdough loaf filled with clam chowder

American Kobe beef with maple chipotle sauce, Italian sausage and vegetables. Served with champ potatoes and vegetable

Corkscrew pasta tossed with creamy Beecher's cheese sauce and Oregon shrimp. Topped with golden panko crumbs

Our creamy butternut squash risotto finished with chanterelle mushrooms and cherry tomatoes as well as our Brussels sprouts, cauliflower and red pepper oven roasted with za'atar

Panko crusted wild Alaska true cod

Open-faced toasted sourdough finished with Dungeness crab, Oregon shrimp and artichoke mix. Served with slaw

With kiwi mango salsa. Served with chips and salsa

One-third pound burger chargrilled and served open-faced